Preheat oven to 350.
Pound chicken breasts into cutlets and then cut into two even pieces. Mix together almond meal, garlic, herbs, salt and pepper on a dish. Dredge each piece of chicken in egg and then coat with almond spice mixture. Heat olive oil in a nonstick pan to coat bottom. Brown each cutlet on both sides, in batches, and more oil as needed.
Place browned cutlets on a cookie sheet lined with foil.
Bake for 10 minutes, until cooked through.